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Red cranberries and green pumpkin seeds add festive color to this crunchy sweet-salty snack mix.
Heat oven to 250°F. Line 15x10x1-inch baking pan with aluminum foil. Spray foil with no-stick cooking spray; set aside. Place a large strip of aluminum foil onto large cutting board or work surface; lightly spray with no-stick cooking spray.
Combine almonds, crackers, sesame sticks and pumpkin seeds in bowl; set aside.
Combine brown sugar, butter and corn syrup in 1-quart saucepan. Cook over medium heat 3-5 minutes until sugar and butter are melted and mixture comes to a boil. Pour over almond mixture; stir to coat well. Spoon into prepared pan.
Bake 60 minutes, stirring and breaking up clumps every 15 minutes. Spoon onto foil-covered cutting board. Cool completely, stirring occasionally to break up large pieces. Stir in cranberries and raisins.
Dietary Fiber: 2g
I have made this 3 times now and just love it. Great for gifts or packed in those little snack bags for a quick pick me up after school or before a workout at the gym. Try varying the nuts or the pretzels. I was out of yogurt raisins the last batch, so only added the cranberries. I added some sunflower seeds in their place. A bit less sweet, but still wonderful.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3283
© 2015 Land O'Lakes, Inc.
Some people say their weakness is chocolate. Others say potato chips. My weakness is brunch. The sweet and savory combinations of brunch food are irresistible. I have spent many hours in search of the best brunch in town, and I am being totally honest when I say I found it in my own kitchen.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
It’s almost Mother’s Day, and the Test Kitchen staff has put together a list of tips they have learned from their mothers, grandmothers or special women in their life. Here are a few quick tips or tricks that might help you in the kitchen, too! More ...
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